CN103651795A - Pineapple milkshake powder - Google Patents
Pineapple milkshake powder Download PDFInfo
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- CN103651795A CN103651795A CN201210338255.XA CN201210338255A CN103651795A CN 103651795 A CN103651795 A CN 103651795A CN 201210338255 A CN201210338255 A CN 201210338255A CN 103651795 A CN103651795 A CN 103651795A
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- pineapple
- powder
- milkshake
- milk
- sodium carboxymethylcellulose
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Abstract
The invention provides pineapple milkshake powder. The pineapple milkshake powder is composed of white granulated sugar, yoghurt powder, non-dairy creamer, pineapple powder, a sucrose ester, sodium carboxymethylcellulose and gardenia yellow. All the components are as follows in percentage by weight: 35%-45% of the white granulated sugar, 25%-30% of the yoghurt powder, 15%-25% of the non-dairy creamer, 10%-12% of the pineapple powder, 0.8%-1.2% of the sucrose ester, 0.6%-0.8% of the sodium carboxymethylcellulose and 0.05%-0.07% of the gardenia yellow; the pineapple milkshake powder is prepared by preparing the materials, mixing, sterilizing by microwaves and packaging. When the pineapple milkshake powder prepared by the invention is used for preparing pineapple milkshake, the pineapple milkshake powder has the advantages of convenience for production, time conservation, labor conservation and the like. Quantitative pure water is added into the pineapple milkshake powder to finish the material preparation process and troubles of weighing each component in the material preparation process, remixing and preparing are saved; and a material preparation procedure is greatly simplified. The prepared pineapple milkshake is smooth and fine in mouth feel and is rich in milk flavor; and the prepared pineapple milkshake has the fruit aroma of pineapples and is a good beverage.
Description
Technical field
The invention belongs to food processing field, relate to a kind of milk shake powders, especially a kind of pineapple milk shake powders.
Background technology
Milk shake, English is Milk shake, is a kind ofly fizzyly to freeze drink containing curdling, comes across the earliest Europe, mainly contains " machine-processed milk shake " and " hand milk shake " two classes.The general Dou Shi of milk shake fast food restaurant, cold drink shop, cafe are sold, and now do cash sale in shop, and client now buys existing drink.For energy quick Fabrication, great majority are machine-processed milk shake, are to use large floor formula milk shake mechanism to do.Milk shake has various tastes, and as fruit, vanilla and chocolate etc., milk shake is because of its novelty, unique mouthfeel and drinking way is for many years fashionable in European and American countries efficiently.
At present, the fast food restaurant of big and medium-sized cities, cold drink shop, cafe, bar etc. have milk shake product to sell mostly at home, and large-scale shop is all machine-processed milk shakes, and small-sized shop is to make milk shake with food cooking machine.No matter be machine-processed milk shake or make milk shake by hand, " now to do cash sale, now buy existing drink " in order to accomplish, conventionally all with milk shake powders, make milk shake, can reach fast like this, object simply and easily.
Fruits milk shake powders contains Fruit powder conventionally simultaneously, milk powder and (or) vegetable fat powder etc., because Fruit powder contains more organic acid, be stronger acidity, and normal milk powder, vegetable fat powder is acid nonfast, therefore, with fruit milk shake powders, making milk in former days, to contain Fruit powder, milk powder, when the milk shake powders of vegetable fat powder etc. is water-soluble, while being especially dissolved in warm water or hot water, often there is labile state, the emulsified state of acid nonfast milk powder and vegetable fat powder is destroyed, it is no longer uniform making the milk shake of making, compared with the emulsion of thickness, but there is upper part clarification, lower partly precipitated, obviously be divided into two-layer up and down, not only affected outward appearance, serious also cannot drink.
Summary of the invention
The object of the present invention is to provide a kind of pineapple milk shake powders, with it, make pineapple milk in former days not only simple, convenient, and solved pineapple milk shake powders unsettled problem of emulsion system when water-soluble.
Pineapple milk shake powders of the present invention, white granulated sugar, sour milk powder, vegetable fat powder, pineapple powder, sucrose ester, sodium carboxymethylcellulose, Gardenia Yellow, consist of, the percentage by weight of each component is as follows: white granulated sugar 35%～45%, sour milk powder 25%～30%, vegetable fat powder 15%～25%, pineapple powder 10%～12%, sucrose ester 0.8%～1.2%, sodium carboxymethylcellulose 0.6%～0.8%, Gardenia Yellow 0.05%～0.07%.
Described white granulated sugar refers to through pulverizing, cross the white granulated sugar of 60 mesh sieves;
Described vegetable fat powder refers to acidproof vegetable fat powder;
Described sucrose ester refers to that hydrophilic lipophilic balance is the sucrose ester of 11-13;
Described sodium carboxymethylcellulose refers to acid-resistant sodium carboxymethylcellulose.
The preparation process of pineapple milk shake powders of the present invention is as follows:
(1) batching, mixing: after white granulated sugar, sour milk powder, vegetable fat powder, pineapple powder, sucrose ester, sodium carboxymethylcellulose, Gardenia Yellow are weighed in proportion, be placed in batch mixer, fully stir, mix;
(2) sterilization, packing: the material mixing is packed after microwave sterilization, make pineapple milk shake powders.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Pineapple milk shake powders provided by the invention, in its batching, with sour milk powder, replaced conventional milk powder, with acidproof vegetable fat powder, replace common vegetable fat powder, used acid-resistant sodium carboxymethylcellulose as stabilizing agent simultaneously, solved pineapple milk shake powders unsettled problem of emulsification system when water-soluble.
Sour milk powder is compared with milk powder, because pH own after the molten water of sour milk powder is just at 4-5, add and in sour milk powder process, added again stabilizing agent, so sour milk powder is better than milk powder to sour stability.Sour milk powder has not only retained whole nutrients of milk powder, and owing to having passed through lactobacillus-fermented, and the lactose in original cow's milk is transformed for lactic acid, and making manyly has the people of lactose intolerance edible.In addition, the lactic acid producing in lactic acid bacteria fermentation process can make the partially protein containing in cow's milk be decomposed into amino acid, is conducive to human body to the digesting and assimilating of lactoprotein, thus sour milk powder in acid resistance, trophism, the aspect such as digest and assimilate and be all better than milk powder.Can according to Wang Yiqin, Liu Shuxing be published in the preparation of < < sour milk powder of < < food development > > the 34th the tenth second phase of volume in 2009 and the optimization of the renaturation condition research > disclosed sour milk powder preparation method of > treatise and optimize after formula and parameter prepare sour milk powder of the present invention.
Common vegetable fat powder is acid nonfast, and when being applied to the acidic beverages such as fruit juice class, vegetable fat powder is met acid can produce flocculation, has destroyed emulsification system, produces breakdown of emulsion, lamination, and this has also limited the application of vegetable fat powder in acidic beverages.The acidproof vegetable fat powder that has had in the market suitability for industrialized production can be also preparation method's preparation of the disclosed acidproof vegetable fat powder of CN101919454A patent of invention by application publication number.The application of acidproof vegetable fat powder has solved breakdown of emulsion, the lamination of vegetable fat powder under acid condition.
Pineapple powder has commercially available prod, is to take pineapple as raw material, selected, clean, remove the peel, add water making beating, filter, concentrated, spraying is dry or the technique such as freeze drying is made.
The pineapple milk shake powders that makes with the present invention is made pineapple milk in former days, has easy to makely, saves time, the advantage such as saving of labor.Pineapple milk shake powders adds quantitative pure water and has completed blending process, and every kind of trouble that composition all will weigh, mix, prepares while having saved batching, has simplified burden process greatly.Owing to being powder product, be easier to store and keeping.The pineapple milk shake mouthfeel of preparing with it is lubricious, fine and smooth, and milk is strong, has the fruital of pineapple concurrently, is the good merchantable brand in drink.
Four, the specific embodiment
Embodiment 1:
Take white granulated sugar 40kg, sour milk powder 28 kg, vegetable fat powder 20kg, pineapple powder 11kg, sucrose ester 1kg, sodium carboxymethylcellulose 0.7kg, Gardenia Yellow 0.06kg, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes pineapple milk shake powders.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Pineapple milk shake powders using method: 4kg pure water is added in uncovered, heat-resisting, sterilized container, slowly pour 1kg pineapple milk shake powders into, be heated to while stirring dissolve completely, be cooled to below 15 ℃, pour in milk shake machine, refrigeration stirs 6-8 minute, makes pineapple milk shake.
Embodiment 2:
Take white granulated sugar 45kg, sour milk powder 30 kg, vegetable fat powder 25kg, pineapple powder 12kg, sucrose ester 1.2kg, sodium carboxymethylcellulose 0.8kg, Gardenia Yellow 0.07kg, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes pineapple milk shake powders.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Pineapple milk shake powders using method is with embodiment 1.
Embodiment 3:
Take white granulated sugar 35kg, sour milk powder 25 kg, vegetable fat powder 15kg, pineapple powder 10kg, sucrose ester 0.8kg, sodium carboxymethylcellulose 0.6kg, Gardenia Yellow 0.05kg, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes pineapple milk shake powders.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Pineapple milk shake powders using method is with embodiment 1.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.
Claims (5)
1. pineapple milk shake powders of the present invention, white granulated sugar, sour milk powder, vegetable fat powder, pineapple powder, sucrose ester, sodium carboxymethylcellulose, Gardenia Yellow, consist of, the percentage by weight of each component is as follows: white granulated sugar 35%～45%, sour milk powder 25%～30%, vegetable fat powder 15%～25%, pineapple powder 10%～12%, sucrose ester 0.8%～1.2%, sodium carboxymethylcellulose 0.6%～0.8%, Gardenia Yellow 0.05%～0.07%.
2. according to white granulated sugar claimed in claim 1, refer to through pulverizing, cross the white granulated sugar of 60 mesh sieves.
3. according to vegetable fat powder claimed in claim 1, refer to acidproof vegetable fat powder.
4. according to sucrose ester claimed in claim 1, refer to that hydrophilic lipophilic balance is the sucrose ester of 11-13.
5. according to sodium carboxymethylcellulose claimed in claim 1, refer to acid-resistant sodium carboxymethylcellulose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210338255.XA CN103651795A (en) | 2012-09-13 | 2012-09-13 | Pineapple milkshake powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210338255.XA CN103651795A (en) | 2012-09-13 | 2012-09-13 | Pineapple milkshake powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103651795A true CN103651795A (en) | 2014-03-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210338255.XA Pending CN103651795A (en) | 2012-09-13 | 2012-09-13 | Pineapple milkshake powder |
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| CN (1) | CN103651795A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125317A (en) * | 2017-05-08 | 2017-09-05 | 蚌埠市和平乳业有限责任公司 | A kind of method based on fresh milk and pineapple ferment local-flavor Yoghourt |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120718A (en) * | 2006-08-11 | 2008-02-13 | 深圳市海川实业股份有限公司 | Apple flavor ice-cream powder |
-
2012
- 2012-09-13 CN CN201210338255.XA patent/CN103651795A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120718A (en) * | 2006-08-11 | 2008-02-13 | 深圳市海川实业股份有限公司 | Apple flavor ice-cream powder |
Non-Patent Citations (3)
| Title |
|---|
| 刘梅森等: "酸奶软冰淇淋粉的研制", 《冷饮与速冻食品工业》 * |
| 李晓东等: "《酒水与酒吧管理》", 29 February 2004 * |
| 黄发新等: "菠萝鲜果冰淇淋的研究", 《广西轻工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125317A (en) * | 2017-05-08 | 2017-09-05 | 蚌埠市和平乳业有限责任公司 | A kind of method based on fresh milk and pineapple ferment local-flavor Yoghourt |
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Application publication date: 20140326 |